COOKING: Mary has had a good 1st term. I am pleased with her progress. I would like to see improvement next term with knife and presentation skills.

BAKING: Mary has had a satisfactory start to the year and is growing in skills each week. She is eager to learn all she can in each class and this shows in her end of term theory paper. Keep up the good work Mary. I look forward to your second terms work.

ICING: Mary is a hardworking, well prepared student.

TERM 2

DAYS MISSED:

15th April 2016 – Missed outing to Richard Bosman and De Grendel

Week 8

Week 9

Week 10

Week 11

Week 12

Week 13

Week 14

Week 15

Cooking

83

73

82

77

77

80

76

86

Baking

81

78

80

88

85

83

85

81.5

Icing

76

60

76

60

60

80

70

85

Tests

88

63

85

69

88

87

n/a

n/a

Apple jelly

Petit fours

chocolates

Confectionery

100

75

86

PROJECTS:

EASTER PROJECT

FRUIT AND VEGETABLE CHART

95%

86%

Pass mark: 50%

Pass mark: 50%

Class ave: 70%

Class ave: 68%

Certificate Course
June Report 2016

NAME: Mary KENNEDY

PRACTICAL EXAMS:

CORDON BLEU EXAM

ART OF THE TABLE EXAM

UNSEEN COOKING EXAM

BAKING EXAM

UNSEEN ICING EXAM

74%

87%

75,5%

74%

66%

Pass mark: 60%

Pass mark: 60%

Pass mark: 60%

Pass mark: 60%

Pass mark: 60%

Class ave: 74%

Class ave: 72%

Class ave: 75%

Class ave: 73%

Class ave: 70%

THEORY EXAMS:

COOKING THEORY

BAKING THEORY

ICING THEORY

GENERAL KNOWLEDGE

ART OF THE TABLE

FOOD SAFETY

95%

89%

86%

87%

95%

85%

Pass mark: 50%

Pass mark: 50%

Pass mark: 50%

Pass mark: 50%

Pass mark: 50%

Pass mark: 50%

Class ave: 78%

Class ave: 73%

Class ave: 77%

Class ave: 80%

Class ave: 79%

Class ave: 75%

OVERALL AVERAGES:

COOKING PRACTICALS

BAKING PRACTICALS

WEEKLY TESTS

79%

81%

81%

Pass mark: 60%

Pass mark: 60%

Pass mark: 50%

Class ave: 78%

Class ave: 74%

Class ave: 70%

COMMENTS:

COOKING: Mary has had a good 2nd term. I would like to see her relax more in the kitchen. With time comes confidence. I look forward to seeing her progress next term.

BAKING: Mary has achieved a very pleasing aggregate this term and her skill set is accomplished. She needs to be more confident in her abilities and trust her instincts more. She is more than capable of everything within a pastry kitchen so there is no need for her concerns. I look forward to her continued success next term

ICING: Mary needs to be more disciplined with herself and be well prepared for each and every lesson, because when she is, her work is of a very high standard.

TERM 3

DAYS MISSED:

18th August 2016 – Missed baking theory

Week 16

Week 17

Week 18

Week 19

Week 20

Week 21

Week 22

Week 23

Week 24

Week 25

Cooking

80

80

72

76

73

70

81

77

90

80

Baking

78

82

79,5

77

83

82

83

82

82

86

Icing

60

60

75

68

60

68

60

60

60

62

Tests

85

88

71

88

94

92

92

N/A

N/A

83

Chutney

Nougat

Marshmallows

Marmalade

Turkish delight

Preserved fruit

Lemon curd

Confectionery

100

100

90

100

100

90

n/a

PROJECTS:

INTERNATIONAL PROJECT

INTERNATIONAL ORAL

INTERNATIONAL SUMMARIES

NUTRITION PROJECT

80%

80%

Pass mark: 50%

Pass mark: 50%

Pass mark: 50%

Pass mark: 50%

Class ave:51%

Class ave: 66%

Class ave:

Class ave:

THEORY EXAMS:

NUTRITION EXAM

FRENCH EXAM

HISTORY OF FOOD EXAM

90%

100%

100%

Pass mark: 50%

Pass mark: 50%

Pass mark: 50%

Class ave: 69%

Class ave: 73%

Class ave: 77%

JUNE/JULY WORK EXPERIENCE

MARK: 95%

COMMENT: DW ELEVEN-13: Very good tried her best worked hard, would have her back again.

END OF 3RD TERM THEORY EXAMS:

COOKING THEORY EXAM

BAKING THEORY EXAM

ICING THEORY EXAM

DEMONSTRATION THEORY EXAM

OVERALL END OF TERM THEORY EXAM MARK

85%

82%

71%

88%

83%

Pass mark: 50%

Pass mark: 50%

Pass mark: 50%

Pass mark: 50%

Pass mark: 50%

Class ave: 71%

Class ave: 63%

Class ave: 66%

Class ave: 57%

Class ave: 65%

GROUP EXAM:

LUNCH EXAM GROUP MARK

LUNCH EXAM INDIVIDUAL MARK

76%

90%

Pass mark: 60%

Pass mark: 60%

Class ave: 75%

Class ave: 82%

COMMENTS:

COOKING: Mary has made lovely progress and I am very happy with her results.

BAKING: Mary continues to apply herself to each practical and demonstrates a good skill set. She produces pleasing work each week. Coming forward to exams she needs to organize herself time wise so she doesn’t feel under stress to finish the exam in the time given. I know you can do it Mary, you are more than competent.

ICING: Mary has worked consistently all term and is really producing a very good standard of work each week.

TERM 4

DAYS MISSED:

Week 26

Week 27

Cooking

Baking

Icing

Tests

N/A

Piccalilli

Confectionery

TEA EXAM GROUP MARK

TEA EXAM INDIVIDUAL MARK

Pass mark: 60%

Pass mark: 60%

Class ave:

Class ave:

FINAL THEORY EXAMS:

THEORY OF COOKERY EXAM

THEORY OF BAKING EXAM

THEORY OF ICING EXAM

GENERAL KNOWLEDGE THEORY EXAM

ART OF THE TABLE THEORY EXAM

INTERNATIONAL COOKERY THEORY EXAM

Pass mark: 50%

Pass mark: 50%

Pass mark: 50%

Pass mark: 50%

Pass mark: 50%

Pass mark: 50%

Class ave:

Class ave:

Class ave:

Class ave:

Class ave:

Class ave:

FINAL PRACTICAL EXAMS:

CORDON BLEU PRACTICAL EXAM

CORDON BLEU 2 PRACTICAL EXAM

BAKING PRACTICAL EXAM

ICING PRACTICAL EXAM

EXTERNAL INTERVIEW

Pass mark: 60%

Pass mark: 60%

Pass mark: 60%

Pass mark: 60%

Pass mark: 50%

Class ave:

Class ave:

Class ave:

Class ave:

Class ave:

SUGARCRAFT PROJECTS:

NOVELTY CAKE

CHRISTMAS CAKE

BASKET OF FLOWERS

Pass mark: 60%

Pass mark: 60%

Pass mark: 60%

Class ave:

Class ave:

Class ave:

All marks shown above are in percentages.

Theory pass mark is 50% and Practical pass mark is 60%.

In order to be certified students must pass Cooking, Baking and The Wine course.

Obtaining 0% for a practical means that the student didn’t hand in written work required for that specific practical.

N/A means that a test was not written that week.

abs stands for ABSENT.

If more than 3 cooking and baking practicals are missed (throughout the year) students WILL NOT graduate with the rest of his/her class and can only make these missed practicals up after graduation.

Silwood Kitchen opened my eyes to cooking and food at a professional level. Ive always been interested in food and used to spend hours watching my mom cook and bake or sit in on Alicias dems as a young boy, but at that stage, being a chef didn’t cross my mind. Its only when I started studying and learning all the techniques and reasons why and how food reacted in different ways to these methods that I fell in love with cooking. From then on I have never looked back and my desire to learn everything still grows from day to day. Silwood Kitchen offered me the foundations to reach where I have gone and still want to go. Hard work was up to me.

Chef Proprietor at the internationally acclaimed La Colombe Restaurant and 2015 Eat Out San Pellegrino Chef of the Year: At La Colombe we are very dependent on Silwood kitchen to staff our restaurant kitchens. 70% of our kitchen staff is Silwood trained, they enter with the basic skills needed to work in a world class kitchen and help us take the restaurant forward year after year. Over the years most senior positions are held by Silwood trained chefs, to name a few: James Gaag our head chef at La Colombe, John Norris Rodgers, our head chef at La Petite Colombe, as well as sous chefs, Joshua Crewdson, Keegan Branthwaite and Steven Raaf all coming through Silwood, and arenow the driving force behind our kitchens, keeping the restaurants at the top of their game.

http://www.silwood.co.za/testimonials/19518/

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Silwood Kitchen is a phenomenal establishment full of heritage and professionalism. It was at this great school where my professional culinary journey began and I am endlessly grateful for that. Silwood Kitchen gave me the opportunity to compete in local and international competitions and harnessed me with the tools in which to take home many Chef of The Year and Global Chef titles. It was from this foundation that I have had the opportunity to work in 3 star Michellin restaurants around the World and subsequently be involved with SA Chefs as a director and to travel around the Globe with World Chefs as an international competitor, judge and mentor. These were the footsteps to opening my own business in 2008 and have the ability to make a success of it. Without great lecturers, facilities and support my success’ in life would not have been possible. Silwood Kitchen is truly a World Class establishment which makes individuals stand out and become successful.